GAZPACHO - Two recipes
(see below for a different version)
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Preparation Time: 20 minutes
Refrigeration Time: 2 hours
Makes: 5 cups
Ingredients
6
large ripe tomatoes
1/2 English
cucumber
1
sweet red pepper
1/2
c coarsly chopped sweet (vadalia) onion
1
tbsp olive oil
2
tbsp red
or white wine vinegar
1
garlic clove, minced
1/2
tsp each of: salt, celery salt & oregano
1/4
tsp each of tobasco & worcestershire sauce
1/2
tsp dried basil or 4 large fresh leaves
Method
of Preparation:
Cut
tomatoes and cucumber into chunks. Coarsly chop peppers. Place in food processor
along with all other ingredients. Whirl till pureed.
Put
in fridge for at least 2 hours.
Per 1/2 cup serving: 1.3 g protein, 1.8 g total fat, 7.1 g carbohydrates, .7 mg iron, 14 mg calcium, 186 mg sodium, 1.7 g fibre, 44 calorie, excellent source of Vit. C
Second Version....
2 large tomatoes (12 oz - 375g)
1/2 of each of sweet reg & green peppers
1/2 english cucumber
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 c vegetable cocktail (500 ml)
2 clove garlic, chopped
dash red pepper sauce
pinch of each - salt & pepper
CROUTON GARNISH:
1 tbsp olive oil
1 clove garlic, minced
2 thick slices of day-old Italian bread - crusts removed
1 green onion, sliced
Halve tomatoes crosswise; squeeze out seeds. Coarsely chop 1 of the tomatoes, red pepper and half of each the green pepper and cucumber. Reserve remaining green pepper and cucumber.
In food processor, puree together chopped tomato, red and green peppers, cucumber, red wine vinegar and oil until smooth. Transfer to large bowl; stir in vegetable cocktail, garlic, hot pepper sauce, salt & pepper.
Dice remaining vegetables. Reserve 2 tbsp each of the green pepper and cucumber.
Add remaining vegetables to soup, cover and refrigerate until cold. (2 hours or up to 1-day.)
Prepare garnish by mixing garlic and oil, brush over bread and cut into 1/2" chunks, bake at 350 stirring twice, 10-15 min. until golden. Let cool and store in air-tight container for up to 2 days.
Ladle soup into bowls, sprinkle with reserved cucumber and pepper, croutons and green onions. Serve.
